How To Make Fish Ball
The secret to making a great fish ball is in the fish paste. This particular recipe uses a combination of shrimp and tilapia.
Start by finely mincing the tilapia (2 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat this to tenderize the fish.
Finely mince shrimp (0.20 oz). Beat it down with the blunt edge of a knife to flatten it. Repeat to tenderize the shrimp.
With the blunt side of a knife, spatula, paddle, etc, mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
Finely chop some cilantro (4 pieces), green onion (4 pieces). Mince about 1 square inch of a rehydrated dried orange peel, and 3-4 slices of ginger.
- Mix salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), chicken bouillon (1 tsp), egg (1), cornstarch (3 tbsp) in a bowl.
Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes. Add sesame oil (1 tsp), olive oil (1 tsp), mix for another 30 to 60 seconds.
This is a traditional technique. Take clumps of fish paste and slam it down on the bowl. This helps increase the pliability of the fish paste.
- Cover and refrigerate for at least 30 minutes
- Sugar: 1g
- Calcium: 39mg
- Calories: 139kcal
- Carbohydrates: 12g
- Cholesterol: 70mg
- Fat: 4g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 242mg
- Protein: 14g
- Saturated Fat: 1g
- Sodium: 637mg
- Trans Fat: 1g
- Vitamin A: 314IU
- Vitamin C: 4mg
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